How to make Aam Aur Kesar Ki Phirni -
Mangoes add a special taste and flavour this delicious phirni
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw Mango (कच्चा आम), Saffron
Cuisine : Indian
Course : Desserts
For more recipes related to Aam Aur Kesar Ki Phirni checkout Aam Panna Sorbet. You can also find more Desserts recipes like Kesari Shrikhand Mango Cream Strawberry And Pista Kulfi Pineapple Upside Down Cupcakes
Aam Aur Kesar Ki Phirni Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Aam Aur Kesar Ki Phirni Recipe
Raw Mango cubed 2 medium
Saffron 7-8 strands
Rice 4 tablespoons
Milk 1 litre
Sugar 3/4 cup
Pistachios blanched and slivered 8-10
Almonds blanched and slivered 6-8
Method
Step 1
Soak rice in two cups of water for half an hour. Drain and grind to a coarse paste. Dilute rice paste with half a cup of water. Dissolve saffron in two tablespoons of warm milk. Heat the remaining milk and bring it to a boil.
Step 2
Gradually stir in the rice paste, reduce heat and simmer for three to four minutes, stirring continuously or until the milk thickens well. Add sugar, and continue to simmer till sugar dissolves and is incorporated well. Remove from heat, cool to room temperature and stir in mango cubes keeping a few aside for garnishing.
Step 3
Pour this mixture into individual earthenware or ceramic bowls, garnish with sliced pistachios, almonds and mango cubes and serve chilled.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
